Description
A rich and velvety creamy mushroom soup made without heavy cream, using a blend of sautéed mushrooms, onions, garlic, and herbs for a comforting, flavorful dish perfect for any season.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, chopped (2 cups)
- 4 cloves garlic, minced
- 24 ounces mushrooms, cleaned and sliced 1/2 inch thick
- Salt and pepper to taste
- 1-2 pinches cayenne pepper (optional)
- 1/4 cup flour
- 1/4 cup dry white wine
- 4 cups low sodium vegetable broth (or chicken broth)
- 1 tablespoon low sodium soy sauce
- 1 tablespoon fresh thyme
Instructions
- Heat oils and sauté onions: In a large pot, melt olive oil and butter over medium heat. Add chopped onions and sauté for 5 minutes until softened.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Cook mushrooms: Add sliced mushrooms, salt, pepper, and cayenne pepper if using. Stir and sauté for 10 minutes until mushrooms release moisture and reduce.
- Add flour and deglaze: Sprinkle flour over mushroom mixture and stir to coat evenly. Pour in dry white wine, stirring to combine and deglaze the pot.
- Add broth and seasonings: Pour in vegetable broth, soy sauce, and fresh thyme. Bring mixture to a boil.
- Simmer soup: Reduce heat to low, cover the pot, and simmer for 20 minutes while stirring occasionally.
- Blend soup: Transfer about 2 cups of soup to a blender or mini food processor and puree until smooth.
- Combine and serve: Return the pureed soup to the pot and stir to combine thoroughly before serving.
Notes
- This soup achieves a creamy and velvety texture without using heavy cream by blending a portion of the mushrooms.
- You can substitute chicken broth for vegetable broth for a different flavor profile.
- Using low sodium broth and soy sauce helps control the saltiness in this recipe.
- Add cayenne pepper to taste for a subtle spicy kick, or omit if preferred.
- For a thicker soup, allow it to simmer uncovered for a few extra minutes to reduce further.
Nutrition
- Serving Size: 1 serving
- Calories: 217 kcal
- Sugar: 7 g
- Sodium: 168 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 1 mg
